Roasted Red Peppers Stuffed with Quinoa Pilaf

Roasted Red Peppers Stuffed with Quinoa Pilaf and Topped with Feta

This is a great way to use peppers and can be served as a vegetarian entree or as a side dish to meat.  It is very simple to make and looks pretty on a platter!

Ingredients:

3 large red peppers (cut in half and seeded)

2 cups of cooked quinoa (rice or couscous can be substituted)

a half of red onion (sliced and chopped into pieces)

1 – 2 TB. of olive oil

1/4 cup of black olives

2 TB. of toasted pine nuts

1/2 cup of garbanzo beans

1 TB. of chopped chives (fresh or dried)

1 TB. of dried Greek or Italian seasoning

1 cup of marinated feta cheese (or regular feta or goat cheese)

salt & pepper to taste

Processed with VSCOcam

* Cook the quinoa according to the directions on the box. Saute the onions in a little olive oil and cook until soft. Mix the half the pine nuts, half the olives, half the garbanzos, and half the onions into a bowl with the cooked quinoa. (Set aside the rest of the ingredients to put on top later).

Processed with VSCOcam

* Cut the peppers in half and brush with olive oil.  Add a little salt & pepper. Lay on a baking sheet and bake for about 15 minutes at 350 degrees.

Processed with VSCOcam

* When the peppers are soft and cooked, fill them with the pilaf mixture. On top place the remaining ingredient; the onions, pine nuts, garbanzos & olives. Add a dollop of the feta on top of each of the six peppers.  Sprinkle with additional salt, pepper & herbs.  Bake at 350 for another ten minutes until warmed through and the cheese is slightly melted.

Processed with VSCOcam

* Place on a pretty platter and top with some herbs or greens.

Processed with VSCOcam

 Serve & Enjoy!

Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>